Lemon & rosemary roast chicken with crispy potatoes

Lemon & rosemary roast chicken with crispy potatoes

This recipe's a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in just under 2 hours

Freezable

Method

  1. Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
  2. Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
  3. Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
  4. Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
  5. Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
  6. Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

Per serving

1041 kcalories, protein 67g, carbohydrate 86g, fat 50 g, saturated fat 14g, fibre 7g, salt 4.79 g

Recipe from Good Food magazine, March 2005.

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Latest comments and suggestions

  • Binder photo coby

    21 November 2007

    coby rated this recipe

    3 stars

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  • Binder photo sophie

    09 December 2007

    sophie rated and commented on this recipe

    5 stars

    this is a staple sunday dinner in our house. absolutely delicious! we serve it with goose fat roasties and rosemary carrots

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  • Binder photo lesley

    28 April 2008

    lesley rated this recipe

    4 stars

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  • Binder photo MaryE

    30 August 2009

    MaryE rated and commented on this recipe

    5 stars

    Used rind of 2 lemons and found less salt worked better. Absolutely delicious.

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  • Binder photo Jan

    13 September 2009

    Jan commented on this recipe

    Hi. I dont understand the timings for this dish, for a chicken weighing 2.7kg it should be cooked for at least 2 hours, with this recipe the chicken is cooked for only 1 hour 10 mins max?

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  • Binder photo Jan

    23 September 2009

    Jan rated this recipe

    4 stars

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  • Binder photo Mathew

    02 March 2010

    Mathew rated this recipe

    5 stars

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  • Binder photo ZeTallGerman

    05 May 2010

    ZeTallGerman rated and commented on this recipe

    4 stars

    Oooooh yum! Whoever figured out that lemon & chicken works so well together is a genius! I tried Jamie Oliver's version and also find that less salt is better for this. Also gave the bird a good rub all over with some olive oil before roasting. Try boiling the lemons with your spuds, them piercing them all over and stuffing them into the cavity. Great dish!

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  • Binder photo Holly

    23 November 2010

    Holly rated and commented on this recipe

    5 stars

    i used a veg rack of carrots and onions and some lemon wedges for the gravy, took out the lemon at the end and mushed all carrots and onions together then added stock, delicious! I have also tried with a slice of lemon pushed under the skin instead of the zest and worked really well.

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  • Binder photo Josephina

    04 April 2011

    Josephina rated and commented on this recipe

    5 stars

    It was delicious and succulent! It went really well with honey glazed roast carrots and the peas, bacon and cabbage receipe from goodfood.

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  • Binder photo Nada_wardany

    18 October 2011

    Nada_wardany rated and commented on this recipe

    5 stars

    VEEEEEERY TASTY ... I agree with adding 1 more lemon, it gave a really nice taste. I added carrots, onions and unpeeled garlic cloves. I stuffed the chicken with onion & garlic too, beside the lemon. Lovely :))

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in just under 2 hours

Freezable

Oozing with flavour

Ingredients

  • 2kg floury potatoes such as King Edward or Maris Piper, peeled
  • 1 lemon
  • 1 tbsp coarse sea salt
  • 1 extra large fresh chicken , around 2.7kg/6lb
  • 6 sprigs rosemary , plus extra for garnish
  • 4 tbsp olive oil
  • 400ml fresh chicken stock (buy two 300ml tubs and use the rest for the lettuce)
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Per serving

1041 kcalories, protein 67g, carbohydrate 86g, fat 50 g, saturated fat 14g, fibre 7g, salt 4.79 g

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